Flapjacks are a sweet, sticky, almost-candy bar tray bake that serves as an understandably popular breakfast treat over in the UK. Rolled oats are combined with butter, sugar, and golden syrup, scraped into a pan, and baked in a low oven until the edges are wonderfully caramelized and the center is soft and gooey. A flapjack is certainly not a granola bar, and they are much richer than your standard oatmeal cookie, which places them squarely in the same category as sticky buns and coffee cakes: dessert for breakfast.
Traditionally prepared with large flake oats and golden syrup, this recipe kicks up the flavour with the use of rolled rye flakes and a mild honey. While oatmeal is fairly bland, rye flakes have a slight sharpness and tang to them, which pairs nicely with honey, a pinch of cinnamon, and some vanilla to round out the flavour. Dried fruits and nuts are common additions to the basic recipe, and we chose black currants because these small dried berries pack a unique fruity punch. The result is a rustic, indulgent and satisfying snack that goes well with a hot drink on a cold Saturday morning.
Yields: 16 squares
Prep: 15 minutes
Baking Time: 40 minutes
175g unsalted butter
175g dark brown sugar
175g mild honey
1 large pinch table salt
1/2 teaspoon pure vanilla extract
350g rolled rye flakes
1/4 cup dried currants
1/4 teaspoon cinnamon
Preheat oven to 300° F. Grease an 8×8 inch square baking pan and line with parchment paper.
Melt the butter in a large saucepan on lowest heat.
Meanwhile, place the rye flakes in a large bowl, add the cinnamon and toss with hands to combine.
Once the butter has melted, stir in the brown sugar, honey, and salt. Cook over low heat, stirring with a heatproof spatula, for several minutes or until the sugar has dissolved (do not boil).
Remove from heat and whisk in the vanilla extract. Add the rye flakes and currants to the pot and stir well to combine. Scrape the mixture into the prepared pan and use the spatula or your fingertips to squish down and smooth it evenly.
Bake in the preheated oven for 40 minutes, or until the edges are a deep caramel colour. Cool completely in pan and use parchment to lift out. Cut into 16 squares.